Before you start

Method

Wash the romaine lettuce, then spin-dry.
Tear the leaves into bite-size pieces and place them in a salad bowl. Discard
the coarse stems of the watercress, wash the leaves well, then spin dry and put them in the salad bowl. Remove the stalk and feathery leaves of the fennel
bulb. Thinly slice the fennel and the radishes with a mandolin,
then add them to the salad. Set aside.

Using a sharp knife, remove the peel and pith from the grapefruit and,
working over a small bowl to catch the juices, cut out the segments. Squeeze any
remaining juice into the bowl. Set the segments aside.

Mince and mash the garlic, then add it to the small bowl. Add the vinegar, mustard, oil, salt, and pepper to taste. Using a fork, whisk
the dressing until it is emulsified, then pour it over the salad and toss. Portion out the salad onto individual serving plates. Put the grapefruit segments on top. Shave the Parmesan using a mandolin or a
vegetable peeler and add the curls to each plate. Serve.